A Spanish pastry that can be savory or sweet. This particular recipe is of the savory variety and is topped with caramelized onions and Spanish olives.
In a stand mixer or large bowl mix the water and yeast. Add the flour, salt, and 2 TBSP olive oil, mix until well combined and dough pulls away from sides of bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Form the dough into a ball and place it into a large bowl with a little oil. Flip the dough ball around to coat in oil then loosely cover the dough and put in a warm place to rise for about 30 minutes.
Uncover the dough. punch it down and place it on a lightly oiled 18x13 baking sheet. Stretch the dough to fit the pan as best as you can then cover and let rest for 30 more minutes.
TOPPINGS & ASSEMBLY:
Preheat oven to 425°F.
Heat 2 TBSP of the oil in a large saute pan over medium-high heat. Add the sliced onion and stir to coat with the oil. Spread the onions out evenly in the pan and reduce heat to medium. Sprinkle a little salt on top and cook until browned and caramelized, about 30 minutes, stirring every few minutes to prevent the onions from burning.
In a small bowl mix together 2 TBSP olive oil, smoked paprika, and ground pepper. Set aside.
Uncover the dough and if necessary stretch the dough again to fit the pan. Spread the caramelized onions evenly over the dough then sprinkle the sliced olives on top. Drizzle the oil mixture over top and bake in the preheated oven for about 20 minutes or until the crust is golden brown.
Print Recipe
9 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment